Ingredients:

  • 8 oz Cool Whip whipped topping, thawed
  • 12 oz dark chocolate chips
  • 3.4 oz instant pudding mix
  • 16 oz chocolate melting wafers
  • 1 tsp coconut oil

Instructions:

  1. Melt 12 oz dark chocolate chips in a glass bowl using 30 second intervals in the microwave. Stop when just a few small lumps remain and stir until shimmering.
  2. Place the 8 oz thawed Cool Whip in a large chilled bowl and sprinkle the 3.4 oz instant pudding mix over the top.
  3. Gently fold the pudding powder into the topping using a rubber spatula until no streaks remain.
  4. Pour the melted chocolate into the mixture. Fold with long, sweeping motions to keep the air trapped in the topping.
  5. Once the mixture is uniform and velvety, cover the bowl and place it in the freezer for 1 hour 30 mins.
  6. Line a large tray with parchment paper. Use a small scoop to drop 32 mounds onto the paper.
  7. Return the tray to the freezer for another 30 minutes until the rounds are firm to the touch.
  8. Melt the 16 oz chocolate melting wafers with 1 tsp coconut oil until completely fluid.
  9. Work in small batches, taking only 5 centers out of the freezer at a time.
  10. Dip each center into the warm chocolate, tap off the excess, and place back on the parchment to set.